I am back at making sweets again but I am also considering posting some savories on the blog as well. What is the reason you might ask? Well for one I don’t want to pass on an impression that sweets are my only diet. Nonetheless when I started this blog I began with the quest to master my baking and photography skills. Well needless to say, I think that I have come a long way in baking. My photography has improved as well as a few of my posts have graced the blogging community thankfully. Thus I am at an crossroads do I make more sweets? I really like baking and the creativity of it. When baking I am immersed in the world of flavours and colours and each creation is like peeling back a peel of onion revealing a bit more about the masterpiece. Each creation is on a journey with me through the years. I am grateful my blog has reached numerous parts of the world and the blogging community. Perhaps another blogging site for savories. Thank You All!!!!
Now to the main topic, I have been flipping through recipe books again. As I am Asian, I decided to make something with Asian influence or befitting the Asian palate. I bought a book titled Top Patissiers in Hong Kong. It is a pretty good book and the recipes are translated into english. Amongst those recipes I found a couple that I would like to try. The first project that I wanted to try is the Citron and Raspberry Mousse Cheesecake. Well… I am actually combining to recipes from two different HK chefs, nonetheless the flavours are same to the orginal recipe. The two chefs that inspired me was Titan Tsang and Tong Wong. What is so unique about this recipe is that it uses a lemon/lime curd to make the cheesecake.
To start off, I first made the dacquoise.
I then made the raspberry mousse
-measure the raspbery puree, sugar, cream cheese, whipped cream and gelatin
-soak the gelatin and warm up the puree
-add the sugar and gelatin in the puree
-mix the puree into the cream cheese
-fold in the whipped cream
To partially assemble, place the dacquoise disk into the bottom of the pan and pour in the mousse and set in the fridge.
The lemon curd mousse came next for the cheesecake.
-To make this curd, I measured the lemon and lime juice, sugar and eggs.
– boil the lemon juice and lime juice, take out heat, and mixed it on to the eggs and sugar.
-place back on heat and co cook to 85C stirring constantly and add the gelatin.
-Remove from heat and cool
-Mix the mixture with the cream cheese and fold in the whipped cream
-Pour on top of the raspberry layer
180 g egg White
90 g sugar
160 g ground Amond (toasted)
125 g icing sugar
30 g cake flour
20 g lemon zest
Citron Cheese Mousse
160 ml lemon juice
20 ml lime juice
40 g egg yolk
150 g sugar
300 g cream cheese
300 ml whipping cream
5 sheets of gelatin
Raspberry Cheese Mousse
100 g Raspberry Puree
50 g Sugar
150 g Cream Cheese
150 g Whipping Cream
6 g Gelatin
Result: This is a pretty cake as the pink raspberry mousse offsets the white lemon curd mousse. The cake has a pronounced flavor in lemon. Very tangy and perfect for lemon lovers.